調味炒め風味麺の製造方法

Japanese Patent JP7164842

B2

To provide a production method of sauteed noodle in which, in a heating processing step for chow mein or sauteed udon which is distributed in a chilled or frozen state, without using agitation means, burn marks are in a uniform state and saute flavor is sufficiently provided.SOLUTION: The production method of noodle comprising sufficient saute flavor comprises: a noodle cooking step; a seasoning liquid adhesion step for adhering a seasoning liquid including fat and lecitin to the cooked noodle; and a flat plate heating step for bringing the cooked noodle which is seasoned with the seasoning liquid into contact with the heated flat plate. The flat plate heating step is configured so that, the cooked noodle which is seasoned with the seasoning liquid is mounted on the heated first flat plate 1, the noodle is pressed by the heated second flat plate 2 for heating the noodle and causing vaporization foam formation of moisture content, then, in vaporization foam formation of the moisture content on a contact surface of the second flat plate and the cooked noodle 3 seasoned with the seasoning liquid, pressing by the second flat plate is finished and then the flat plate is taken out, in which the first and second flat plates are iron plates, and to which oil is applied, and the noodle is packaged by a film and then is frozen.SELECTED DRAWING: Figure 1

Kensuke Morimoto
Ishikawa Masatomo

JP2018133696A

November 02, 2022

June 27, 2018

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Shimadaya Corporation

A23L7/109; A47J37/06

JP60047658A
JP2005027600A

バウルーでパンを使わないホットサンドレシピ!! ~カップ麺編~、ランクル70デュオキャンプ[online]、2017年6月25日、[検索日:2022年2月21日]、retrived from the internet
ワッフルメーカーで焼きそば麺を焼いてみる、cookpad[online]、2014年1月14日、[検索日:2022年2月21日]、retrived from the internet

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